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A big success for the event that celebrates the art of Neapolitan pizza making through the lens of cinema and beyond. A full house at Casa Italiana for the NY premiere of the film "Arrangiarsi: Pizza… and the Art of Living" by Matteo Troncone, followed by a panel on the art of pizza making and a tasting of the delicious fried pizza.

How is Italian gastronomy really doing? What are its future prospects in terms of internationally trading our products and culinary specialties, in particular pizza? We were able to speak about it with Luciano Pignataro, who is a renown journalist from Il Mattino, a food expert and critic, and the founder of the very popular Luciano Pignataro Wine & Food Blog, on the occasion of the New York’s leg of “Le Strade della Mozzarella” event.

The Seattle-based multinational chain that reinvented coffee and cafes in America has decided to open in the Bel Paese. The first branch is slated for opening in 2017 in Milan, and public opinion is already split. Will Starbucks succeed in conquering Italy? Not a chance, said Neapolitan restaurateur Rosario Procino, co-founder of the pizzeria Ribalta in Manhattan, during his appearance on CNN with Richard Quest.

Prova is the new pizza restaurant located in the heart of Chelsea.
Ingredients you may never put on pizza like sea urchin, truffle, sheep ricotta and saffron and other various cheeses from Naples will captivate and intrigue your palate. Enjoing Neapolitan pizza with a contemporary twist.

There are few basic rules to follow in order to distinguish a Neapolitan pizza.
For a true Neapolitan there is no other pizza. There is only one kind of pizza.
All around Italy, there are different kinds of pizza styles, but for us Neapolitans you can call them focacce, pizze a taglio, pizze a metro, pizza romana, pizza barese, pizza “whatever.” Bottom line is, any other style needs an adjective to qualify as pizza. Neapolitan pizza is the PIZZA, no adjectives are needed.